Sweets & Desserts · Season 6 · Season of Spring VI

Ssuk-gaetteok

Ssuk-gaetteok (Mugwort Rice Cake) · 쑥개떡

Difficulty: Medium
Time to plan: 70 min
Serves: 10 pancakes
Recipe: 5 steps
Listed places: 2

Decision notes · editorial comparison of references and preparation plans

Do mugwort cakes and flower cakes use the same cooking method?

Our mugwort cakes mix greens into dough and steam it. Flower cakes emphasize surface decoration and pan cooking, so your steamer or pan changes the practical choice.

Check before ordering or preparing: Check fresh, dried or cooked mugwort, rice-flour type and moisture, and steamer setup.

The traditional-knowledge portal describes mugwort-cake steaming and separate preparation for dried mugwort. 한국전통지식포탈 · 쑥개떡 · 2026-09-13

Alternative to compare: Hwajeon (Azalea Flower Pancake)Make an order card Prepare this version

Food notes and context

These mugwort cakes mix prepared, cooked mugwort into non-glutinous rice-flour dough and steam it. That starting flour differs from the glutinous rice used for injeolmi.

Establish whether the rice flour is wet-milled or dry before adding water, and add it gradually. Compare the herb and dough texture together, using mugwort confirmed for food use.

Cook this version

Images are AI-generated illustrations, not records of a kitchen test. Follow the written ingredients and steps. Ingredients and substitutions guide

Times and yields are planning values for this editorial preparation, not measured kitchen results. Substitutions can change flavor, texture and cooking needs. Read product directions and our measurement and doneness guide together.

Ingredients (10 pancakes)

Ingredient	Amount	Substitute abroad
Wet-milled non-glutinous rice flour	200g	Do not use this hydration for dry rice flour.
Fresh edible mugwort	4 cups	Mugwort powder is not a direct substitute for blanching and chopping fresh leaves.
Salt	1 tsp	Anywhere
Sugar	2 tbsp	Adjust to taste
Sesame oil	A little	For brushing after steaming

Step by step

1.Blanch the mugwort
Trim, blanch briefly in salted water, rinse cold, and squeeze.
2.Grind with the flour
Grind the blanched mugwort finely with rice flour, salt, and sugar.
3.Knead with hot water
Add hot water bit by bit and knead smooth, to earlobe firmness.
4.Press into discs
Pinch off pieces, roll, and press flat with the palm into thick rounds.
5.Steam and brush
Steam 15 minutes over rolling steam, then brush with sesame oil.

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Pieces wanted (1–20)

Text to take with you

쑥개떡 · Ssuk-gaetteok · Ssuk-gaetteok (Mugwort Rice Cake)

1개를 사고 싶어요. 낱개 판매가 가능한가요? 묶음으로 판다면 한 묶음의 개수와 가격을 알려 주세요. / I would like 1 piece. Can I buy them individually? If sold in a set, how many pieces are in it and what does it cost?

속재료·고물·소스는 무엇인가요? 선택하거나 따로 받을 수 있나요? / What fillings, toppings or sauces are used? Can I choose them or have them separately?

바로 먹거나 포장할 수 있나요? 포장 비용이 있나요? / Can I eat it now or take it away? Is there a packaging charge?

Check fresh, dried or cooked mugwort, rice-flour type and moisture, and steamer setup.

If you have ingredient restrictions, name them and ask about sauces, toppings and preparation equipment. The seller must confirm whether changes are possible.

https://k-roastmysoul.com/en/foods/ssuk-gaetteok

Measurement, doneness and storage references

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Your notes

Places to check when planning a meal

Candidates to investigate for this food. Maps use sourced location records; confirm the current menu, opening and booking directly. This list is not a tasting review or an award certification.

Lee Na-kyung Ganghwa Yakssuk Tteok

Ganghwa, Incheon

Exact current location is not verified here. Confirm the venue through its official information before planning a visit.

Ganghwa Pungmul Market

Ganghwa, Incheon

Exact current location is not verified here. Confirm the venue through its official information before planning a visit.

The fictional face of this dish

Wood element · a slender, elongated face

You lower your name and compete with fragrance. A face like ssuk-gaetteok: called a shoddy cake, yet the first to sell out every spring.

Upright: Its very name means shoddy cake, yet every spring it sells out first. Do not shrink because your title is humble. When the goods are real, a lowly name becomes a nickname of affection.

Reversed: You speak carelessly and expect to be understood perfectly: that is the listener's talent, not your achievement. Speak rice-cake clear from the start today. Fragrance exists to be released, not hidden.

The K-Roast take: Grandma's roast

Fictional food metaphors inspired by traditional face-reading, not measurements of your face or personality.

Those eyes are round and guileless: eyes on which decoration does not work. Look at ssuk-gaetteok. No filling, no coating, just mugwort and rice flour in one dough, and among all the ornate cakes, the plainest one sells out first every spring. Your charm is that charm: nothing added, so no one ever tires of it. Stop spending money to learn adornment, child. Your bare face is the trade secret.

Those cheeks glow healthy as if browned by field work: cheeks from the mugwort meadows. Mugwort needs no planter; it sprouts across every field each spring, regrows when trampled, returns when picked. Your resilience is that mugwort, the gift of sprouting again exactly where you fell. But note: only Ganghwa mugwort, raised on sea wind, earns the name medicine mugwort. Do not sprout just anywhere; choose the ground where your wind blows.

That modest mouth talks itself down, and that is exactly how the name gaetteok was born: shaped ugly, dismissed as slapdash, yet everyone who tasted it learned the plain dough held the whole of spring. If your self-lowering is that same strategy, fine. But if you truly believe you are a shoddy cake, that is not humility, that is a loss.

Ssuk-gaetteok is the story of a famine cake, stretched with field-picked mugwort, turning into a delicacy. The habits of your lean seasons will likewise become your signature dishes. Whatever the name, if the fragrance is real, people line up.
Grandma's blessing

Table compatibility

Bittersweet mugwort and sweet sikhye make the gentle pair of the spring snack table, while beside nose-piercing hongeo, the meadow's soft scent is erased without a trace.